Shredded Potato Casserole With Cheese Food

SHREDDED POTATO CASSEROLE WITH CHEESE

Steps:

• Finely grate the potatoes (I used the fine shredding blade on my food processor), soak for 10 minutes and drain. Repeat, soaking and draining again.
• Crush the garlic and add to a large saucepan with the wine, the water and the vegetable stock paste. On the stove top, over medium-low heat, stew the garlic for about 10 minutes.
• Preheat the oven to 200c. Add the cream and potatoes to the saucepan and bring to the boil. Reduce the heat to low and simmer for about 30 minutes - stir occasionally to stop the bottom catching. When the potato strands are fairly tender, but not completely soft, stir in 2 tablespoons of the Parmesan and season to taste with salt, pepper and nutmeg.
• Transfer to a casserole dish, top with the rest of the Parmesan, grind plenty of black pepper over and bake for around 20 minutes, until the top is golden. Cool for about 10 minutes before serving.

CHEESY SHREDDED POTATO CASSEROLE

Steps:

• Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• In a large mixing bowl combine the shredded potatoes and 1 cup of cheese. Stir until combined.
• In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Mix together. Pour over the bowl of shredded potatoes and mix together until well combined.
• In a small bowl, combine the remaining 1 cup shredded cheese and the crushed cornflakes.
• Spread the potato mixture into the baking dish. Top with the corn flake mixture.
• Bake for 30 minutes. Serve immediately.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

CHEESY POTATO CASSEROLE

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

POTATO CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
• In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
• Fold in the potatoes.
• Spoon into greased baking dish.
• Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
• Top with cheddar and remaining Swiss; sprinkle with paprika.
• Let stand 5 minutes before serving.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

CHEESY POTATO CASSEROLE

Steps:

• Defrost potatoes, melt butter, and mix together all ingredients.
• Bake at 350 degrees for 1 hour in a 9x13 baking dish.
• From Carol, I sprinkle it with paprika before baking.

SHREDDED POTATO CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

CHEDDAR CHEESE POTATO CASSEROLE

Steps:

• Cook potatoes, then add butter, salt, pepper and milk.
• Mash potatoes until smooth.
• Fold whipped cream and cheddar cheese together.
• Butter a 9x12 casserole dish.
• Line bottom of dish with the mashed potatoes.
• Spread cheese/cream mixture over the potato layer.
• Bake at 350 degrees for about 25 minutes, until golden brown.
• Let set 10 minutes after removing from oven and then serve.
• Note: Swiss cheese can be used instead of cheddar and it's still great.

3 CHEESE POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Lightly,grease a 1 1/2 qrt casserole.
• Cook the potatoes in boiling salted water for 15 minutes-or tender.
• Drain well.
• In a large mixing bowl,combine the next 6 ingredients.
• Mix well.
• Stir in the potatoes.
• Spoon potatoes into casserole.
• Bake for 25 minutes.
• Sprinkle the cheddar cheese&paprika.
• Bake for 5 minutes or until cheese has melted.